The need for food (for EVERYTHING) is far greater than any single community can provide---but when we all work together, and reach to help our neighbors, we can make this world a better place.

I'm proud of what our community came together to make happen today. Less than one week ago, I posted the question in a community St. Louis FB group, "How can we fill and send these bags?" I had several left from an event that I wanted to donate but didn't know how to make it happen.

I originally wrote the post below nearly two years ago; March 2015. Today is the fifth anniversary of that worst day of my life. As you can see from the timeline, he recovered----we were blessed with a miracle.

​So what is he doing on this fifth year, after those days when we had no idea what his future would look like?---exploring Antarctica. He is experiencing yet another trip of a lifetime, on his quest to step foot on every continent.

Life's roller coaster. Even at its very lowest point, we must keep in mind----it goes back up.

My Son - My HeroFrom severe traumatic brain injury to complete recovery.Was he changed? Of course he was. Who wouldn't be. (We all were.)We were blessed with such an amazing recovery​and inspired by his direction forward.

From day 1​when I was told, "We are treating his body in case he wakes up." ​

To day 16when he was transferred to rehab.

To day 27 his first day home.

Home for a month.

Birthday! (8 months)

College graduation (15 months)Who sobs uncontrollably at a college graduation?--me!

Extensive testing 5 months after "that day" had the evaluator asking, "Are you sure he had a brain injury?" No cognitive, speech, or motor deficits. No memory loss (other than the accident and most of the two weeks in the hospital) and no pain. ​Personality?--the same!

Siem Reap Cambodia

From Recovery to Beyond

Traveling halfway across the world - solo.

And jumping out of an airplane. (I think I should make him buy my gray covering hair dye, don't you think? lol)

I always believed Michael would recover. My faith may have dimmed at times, but I just knew.I thank God every day. And I thank Him for my amazing family.My son may be the hero in these photos, but I also discovered what true heroes his sisters are; such amazing strength and support every step of the way.​And my husband - by my side and my son's throughout. We were all so supportive of each other, including Michael's dad and his step-mom. We truly were all "Team Michael." And, of course, I learned so much about myself--my own strength and my faith.

This book includes updates written by both my son and his friend/passenger 3 1/2 years after the accident. They both severe brain injuries, and they both experienced amazing (beyond what was ever expected) recoveries. Truly, truly amazing!

Included are the struggles we faced with gluten free in the hospital and in rehab, and how a forever change was made in that particular rehab facility. Mistakes were made.We should be able to expect safe food in the hospital when a patient has a medically required special diet---but too often, this isn't the case.​

​Poor health affects our lives. Good health affects our lives. Good health that follows poor health gives us an appreciation for life. My quick improvements gave me a lot to appreciate----and it brought a lot of change. With good comes bad and with bad comes good. Life is a roller coaster.

My failing marriage finally ended a couple years into my gluten free journey. Life happens. It was a difficult time, but when we're at the bottom of a hill we either settle or figure out how to climb back up. I went back to school and started setting goals for myself. I was going to (and did) finally get my education degree.

My kids and my friends eventually started to ask when I was going to start dating. "Dating?"I didn't know how! haha It was very-----awkward. I hadn't dated in over 25 years! So I went outside my comfort zone and joined a dating site. eeek!

I went on several first dates (with no follow up.) My girlfriends teased that I was too picky. But I was NOT going to force something that didn’t feel right. I wasn't looking for a husband. I was fine on my own. I had a goal and a need to be independent. I didn't want to find someone I could lean on. I didn’t need a boyfriend. But of course, sharing my life with someone else would be nice. So I had fun dating.

I finally reached the point in my education where I had to quit my job as a teacher’s aide in order to start the 2-year Early Childhood program. My contract was about to expire on the dating website I was on, so I was going to let that go for a while and just focus on school. But then I got an email from Steve. So, unenthusiastically, I agreed to meet him. The chemistry wasn’t immediate, but it was there by the end of the date. And we’ve been together ever since (except for that time when I broke up with him – for about 4 hours---I must have been glutened, haha).

I was hesitant to commit, and avoided any talk about long term, but it was obvious we were in it for the long haul. He proposed on New Year’s Eve 2006(or actually after we rang in 2007). And of course, I said “yes” …. But…….

I wanted to finish my education first. I was facing a semester of student teaching before graduating that May. And I wanted to get a job and settled into it ---which I did. Yay me! That all fell into place nicely (for a few years, anyway – until the whole state budget issues, blah blah blah – but that’s a valley and this is about a peak!).

​And onSept. 27, 2008,we got married!

We made the invitations, did all the decorating (thank you to all the kids for all their help!), the flowers (which I couldn’t have done without my daughter), the cake (OK… so we made the topper a bit too big, but I’m not a cake decorator or florist), Steve's son was the D.J. – We did it all! ​

My son walked me down the aisle. Such pride, I cannot even explain!

So touching to have such love and support from my girls

Our 2 boys - Very funny in their overly dramatized speech. We all got a good laugh.

Toasting in our new life together, with speeches from our 4 kids who have been nothing less than supportive and accepting.

And I made all the food! Completely gluten free, of course! Tons of mini French bread rolls, baked and then frozen, ready to pop in the oven. Texas potato casseroles premade and frozen. Several pounds of thinly slice ham (OK... I didn't have to make that, haha) The chicken came frozen from Sam's - bags and bags of frozen precooked wings - EASY and yummy! Mini cheesecakes of all sorts and mini brownie bites, all made ahead and frozen with crusts from crumbled gf cookies (K-Toos, vanilla and chocolate). Cake layers, both white and chocolate. Not fancy, but it was good (and we kept the cost down :)

And we partiedand dancedfor hours!

​Food prepared for 100 (although I'm not a caterer so not great with portion size - so we had a ton of food leftover! :)

Thank goodness for girlfriends who heated and served the food while I was busy getting married - and then cleared it, bagged it all up, and even clean up when everyone was done! Amazing!

Heat oil (I used a heavy saucepan on the stove) to about 300degrees. (I keep temp near 300degrees but sometimes it gets to 350)Add approximately 1 level tablespoon dough to the oil at a time, not crowding. If they are too big they won’t cook in the middle. Keep turning them. They round out nicely and quickly float to the top.

Remove to paper towel covered plate when browned. ​Don’t cook too fast or the center won’t be cooked. If you notice them sinking in (not holding their shape once removed) you will know to keep the next batch in the oil a bit longer.Makes 2 to 3 dozen (depending on size)

Glaze when cooled.I didn’t measure this real well, so these are approximate amounts:Approx 2 ½ cups powdered sugar1/4 to 1/3 cup milk2 tsp vanillaBlend well. You want it kinda soupy. Roll donut holes through the glaze a few at a time. Set on a cooling rack or wax paper until glaze dries.

When making a double batch I double everything but the yeast. (1 tablespoon.)These freeze very nicely! Enjoy :)

I've experimented with this a few times, using gluten free recipes I've used and from non gf recipes I got ideas from. All three were a hit, but this time I wrote it all down, took pictures, and am now sharing. This is a keeper. I ate some right out of the oven this morning - delish!I'm eating some right now, right out of the fridge - delish! ​It also freezes very well (which is the nice thing about dividing it into two pans.)

​5) Dollop the dough into the pie plates, evenly dispersing the dough, half in each pie pan (because it really wouldn't make sense to put 3/4 in one and 1/4 in the other.)

​6) Set pie plates aside and place the cream cheese, powdered sugar, egg and vanilla in the bowl of your heavy duty mixer. Don't bother cleaning it out after removing the dough. Why mess with that? Just throw it all in. Blend on low until all mixed up, then set it to high while you go to step 7.

​7) Gently press the dollops of dough into pie plates. Don't worry if there are empty spaces, they'll fill in when backing. I did use the rubber spatula to bring it up slightly around the edges though.

8) Empty canned cherries on top of dough, half per dish again, of course. ​

9) Dollop the cheese mixture on top of cherries, and then gently smooth out. (I didn't get a picture of it after I smoothed it out a bit, but I think you can picture it :)

10) Bake for 25 minutes. ​

After it cools completely, I slice what's left and freeze a large portion of it in order to be able to pull out one slice at a time. Sometimes those times are 7:00am, 12:30pm, 4:00pm. and 8:00pm. Enjoy!​

​To those who aren't gluten free but who seek recipes like this one in order to bake for a special friend or family member:

It isn't always easy to understand, but for the person with celiac or nonceliac gluten sensitivity, a crumb can make a difference. Your efforts in cooking and baking for someone who needs to be gluten free are appreciated more than you'll ever know. It is very important for you to understand, however, that all items used must be free from any possible cross contamination. Just pour one of your cake mixes into a bowl and watch how far that flour spreads, or dip a knife back into a stick of butter after you used it on your Wonder bread. Contamination city!

Its best to just clean all bowls and utensils before starting and use disposable baking pans if your pans have been used for nongf foods. (you know how those corners of baking pans never come clean.) Please use fresh butter sticks, peanut butter or mayo jars. And please don't use your colander that you used for regular pasta. Very difficult to avoid cross contamination with that.

And when you offer your special gluten free someone a surprise gluten free treat, tell them what ingredients you used and tell them what you did to take care to avoid cross contamination. Its so hard to ask someone who went to the effort and love and kindness of making something special what all the ingredients were or what they did to keep it 100% gluten free. Can we say awkward? If you ever have questions---always ask your gluten free person.

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